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Potato-Spinach Casserole
Ingredients
- 6 - 8 large potatoes (about 3 pounds)
- 1 8 ounce carton dairy sour cream
- 1/4 cup butter or margarine
- 2 tablespoons snipped fresh chives or green onion tops
- 1/4 teaspoon pepper
- 1 10 ounce package frozen chopped spinach, thawed and well drained
- 1 cup shredded cheddar cheese (4 ounces)
Directions
1. Peel and quarter potatoes. In covered large saucepan, cook in small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash (should have about 6 cups). Add sour cream, butter, chives, and pepper; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 2-quart casserole. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with cheese. Makes 12 servings.
Nutrition Facts
(Potato-Spinach Casserole)
- Servings Per Recipe 12,
- cal. (kcal) 204,
- Fat, total (g) 11,
- chol. (mg) 29,
- sat. fat (g) 7,
- carb. (g) 20,
- fiber (g) 3,
- pro. (g) 7,
- sodium (mg) 134,
- Vegetables () 1,
- Starch () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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